Preparation method:

1. Heat the 25g butter and olive oil in a saucepan and add the shallots. Cook for a few minutes until starting to soften then add the garlic. Cook for another minute. Season.
2. Add the mushrooms and cook until the mushrooms starts to brown.
3. Season with salt and pepper and paprika.
4. Stir in the baby spinach and stir just to wilt the spinach. Remove from the heat and keep aside.
5. TO MAKE THE CHEESE SAUCE: Melt the butter on medium heat then add the flour. Stir for 2 mins to cook the flour, then add the cream and milk and remove from the heat. Stir well and return the saucepan to the heat.
6. Stir until the sauce starts to cook and it must thicken. Season with salt and pepper, remove from the heat and add the cheese.
7. Stir until the cheese has melted.
8. TO MAKE THE SAGE BUTTER: Melt the butter and add the sage leaves. Heat until the butter starts to foam and become a light brown colour. Remove from the heat and keep aside until needed.
9. TO ASSEMBLE: Fold one cooked lasagne sheet in half and place at the bottom of a serving bowl. Top with a generous helping of the cheese sauce and then top with a large spoonful of the mushroom mixture. Top with another pasta sheet, cheese sauce and lastly some more of the mushroom mixture.
10. Drizzle with some sage butter and top with parmesan shavings. Repeat to make 3 more open mushroom lasagnes.